Cook the Book: Salmon with Tomato, Dill, and Garlic Soup

Name: Cook the Book: Salmon with Tomato, Dill, and Garlic Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Black pepper; 1 Tbsp canola or other neutral oil; 1 Tbsp fish sauce; 3 Tbsps chopped fresh dill, feathery tops only; 2 cloves garlic, finely minced; 454 grams salmon fillet, skinless; 1 teaspoons salt; 302 grams ripe tomatoes, cored and coarsely chopped; 1 liters water; 1 small yellow onion, thinly sliced

Cook the Book: Salmon with Tomato, Dill, and Garlic Soup is It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up pepper, canolan oil, garlic, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Briefly blot the salmon dry with a paper towel before cutting it into 1-inch chunks. In a nonstick skillet, heat the 1/2 teaspoon oil over medium-high heat.

Ingredients you will need

Salmon

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Add the salmon and sear, turning once, for 1 to 2 minutes on each side, or until lightly browned. The fish will cook further in the soup.

Ingredients you will need

Salmon

Fish

Soup

Transfer to a plate and set aside.

In a 3- or 4-quart saucepan, heat the remaining 1 tablespoon oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft.

Ingredients you will need

Onion

Add the tomatoes and salt, cover, and simmer for about 4 minutes, or until the tomatoes have collapsed. Uncover and add the salmon, fish sauce, and water. Raise the heat to high and bring to a boil, using a ladle to skim and discard any scum that rises to the surface. Lower the heat to a gentle simmer, so that the ingredients dance in the broth. Cook for 15 minutes to develop and concentrate the flavors. If you are not serving the soup right away, turn off the heat and cover.

Ingredients you will need

Fish Sauce

Tomato

Salmon

Broth

Water

Salt

Soup

Equipment you will use

Ladle

Just before serving, return the soup to a simmer. Taste and add extra salt or fish sauce, if necessary.

Ingredients you will need

Fish Sauce

Salt

Soup

Add the dill and garlic and turn off the heat. Ladle into a serving bowl and sprinkle with the pepper.

Ingredients you will need

Garlic

Pepper

Dill

Equipment you will use

Ladle

Bowl

Serve immediately.

Equipment

Ingredients

Servings:

4servings

Black pepper 1Tbsp

canola or other neutral oil 1Tbsp

fish sauce 3Tbsps

chopped fresh dill, feathery tops only 2cloves

garlic, finely minced 454grams

salmon fillet, skinless 1teaspoons

salt 302grams

ripe tomatoes, cored and coarsely chopped 1liters

water 1small

yellow onion, thinly sliced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.